Weekly Member News Round-Up 12/2-8

December 9th, 2013

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

Hale Aina Happenings: celebrating local food (Martha Cheng, Honolulu Magazine, 12.2.13) Peter Merriman reflects on the 25 years since he opened his Waimea restaurant, and he comments that he is still surprised by what his “farmers keep producing and innovating.”

Naples Winter Wine Fest announces 2014 chefs (Amy Sowder, News-Press, 12.7.13) Bill Telepan and Michael Anthony will be cooking at the Naples Winter Wine Festival, which has in its first 13 years raised over $110 million to help children in Collier County.

Also, look out for the 2014 Farmer-Fisher-Chef Connection put on by the Seattle Chefs Collaborative that will take place February 24th from 8:30 AM to 6:30 PM at the Seattle Central Culinary Academy.

How to Deep Fry A Turkey (Chef Kurt Michael Friese, Real Food For All, 11.27.13) Kurt Friese shares his tips for cooking a turkey as well as his distaste for commercially available birds and preference for “real” turkeys.

Ethan Stowell sets price for fine dining — $300 per person (Glenn Drosendahl, Puget Sound Business Journal, 11.27.13) Ethan Stowell plans to open a small, ultra-high end restaurant, named Noyer, that will serve a tasting menu “with the best possible Northwest ingredients” with fixed wine pairings for $300 a person.

Cuisine En Locale takes over Anthony’s space in Somerville (Monica Jimenez, Wicked Local Somerville, 11.30.13) JJ Gonson is taking over Anthony’s in Somerville and planning to utilize the space to continue Cuisine En Locale’s catering business (which is committed to using the freshest produce and only local ingredients), host community meals, and provide activities and events for the neighborhood.

In the spirit of Thanksgiving, here is how some of our members’ take on Turkey Day.

With the holidays fast approaching, here are some examples of our members giving back:

Tony Maws Serves Up Thanksgiving Cheer (90.9 WBUR, 11.27.13) Listen to the radio story about how Tony Maws has maintained his tradition of cooking a full Thanksgiving meal for the firehouse across the street from his restaurant, Craigie on Main.

Chef Susan Feniger (Michelle McCarthy, Frontiers LA, 11.27.13) A profile of Susan Feniger reveals all the different organizations she supports and ways she gives back.

Bites Book Club: Southern Hospitality (Chris Chamberlain, Nashville Scene Food Blog, 11.18.13) Anne Quatrano’s cookbook, “Summerland: Recipes for Celebrating with Southern Hospitality,” receives a glowing review and recognition for its dedication to the use of local ingredients, such as the ones sourced from Quatrano’s family farm.

Announcing the 2013 Eater Awards for Boston (Rachel Leah Blumenthal, Eater Boston, 11.18.13) The Eater Awards 2013 for Boston were announced, with jm Curley as a finalist for Restaurant of the Year, Tony Maws as a finalist for Chef of the Year, and The Kirkland Tap & Trotter as the winner of So Hot Right Now.

John Ash talks turkey (Diane Peterson, The Press Democrat, 11.19.13) John Ash offers Thanksgiving cooking advice and discusses his book, “Culinary Birds: The Ultimate Poultry Cookbook,” which includes tips on sourcing healthy poultry, guidelines for proper handling and storage, and over 170 recipes.

In One Ear: Greenhouse Project benefit at Cafe at Adele’s (Johnathan L. Wright, RGJ, 11.19.13) Mark Estee prepared a meal that celebrated ingredients from local farmers and producers at the Celebrity Chef Harvest Dinner to benefit the greenhouse and garden programs of Carson’s Greenhouse Project.

Thierry Rautureau set to open new downtown flagship (Rebekah Denn, The Seattle Times, 11.20.13) Thierry Rautureau will open Loulay on December 4th in downtown Seattle. The restaurant will serve contemporary versions of the country-style French food the chef grew up with, and Rautureau hopes it will have the volume to allow him to check a project off his wish list – hiring a full-time butcher to prepare the fish and meat.

Nothing Fishy About Rick Moonen’s New Licensing Program (Digital Journal, 11.20.13) Rick Moonen signed on with a licensing agency to develop a comprehensive line of sustainable fish and seafood products. A percentage of the proceeds from the sale of every item will be donated to a national charity working to end childhood hunger in America.

Chef Michael Anthony talks ‘The Gramercy Tavern Cookbook‘ (Kaylen Baker, San Francisco Bay Guardian, 11.20.13) Michael Anthony discusses his new cookbook that includes insights into his focus on seasonality and his penchant for creating original dishes out of local and healthful ingredients.

Nothing beets fall flavors at the Farmers Market (Shaun Smith, Shore News Today, 11.20.13) The Margate Community Farmers Market returned for a special Thanksgiving edition. Market organizer Cookie Till cites the public’s increased awareness about what farmers markets are all about as one of the incentives for creating this event that will feature fall produce.

Ad Hoc in Yountville still fresh and exciting (Michael Bauer, SFGate, 11.20.13) A review of Thomas Keller’s Ad Hoc refers to the use of ingredients that speak of Northern California as well as sourcing from the French Laundry garden when discussing why this restaurant is still fresh.

Bondir Concord restaurant opens Thursday (Wicked Local Concord, 11.21.13) Jason Bond officially opened Bondir Concord, which will feature a daily changing menu based on the availability and use of local and fresh produce, meat and fish.

When One Kitchen Isn’t Enough (Brett Anderson, New York Times, 11.11.13) Tony Maws discusses opening a second restaurant while maintaining a commitment to his own cooking style, which includes an emphasis on butchering and cooking unique cuts of meat.

Capuchin Soup Kitchen caters to your Thanksgiving menu (Debbie Komar, Daily Tribune, 11.12.13) Amy Costello of Capuchin Soup Kitchen will be catering Thanksgiving dinners that will include locally produced ingredients as much as possible and will source from the urban gardens on Capuchin property.

Happy Thanksgivukkah (Jill Radsken, Boston Herald, 11.13.13) Josh Lewin shares his menu for Thanksgivukkah, the hybrid holiday of Hanukkah and Thanksgiving that will be on November 28th this year.

One Farm Brings a New Meaning to a Fresh Turkey Dinner (Jessica Leicht, WTVY, 11.13.13) Will Harris of White Oak Pastures discusses the farm’s focus on environmental sustainability when producing grass-fed beef and free range poultry with a spotlight on the 5,000 heritage breed turkeys being raised for this Thanksgiving.

Sam Monsour on Leaving jm Curley and What’s to Come (Drew Starr, Eater Boston, 11.15.13) Sam Monsour discusses his future plans, which include a burger cookbook that Monsour hopes will inspire people to follow a more sustainable path when choosing to eat a burger.

Maine’s aquaculture industry bouncing back (David Sharp, Kansas City Star, 11.16.13) Sebastian Belle of the Maine Aquaculture Association says that the aquaculture industry is in better shape now due to new salmon aquaculture practices and a greater variety of aquaculture offerings.

Merriman’s earns gold for Kauai restaurants (Dennis Fujimoto, The Garden Island, 11.17.13) Merriman’s Fish House earned the Gold Award for the Best Kauai Restaurant, with chef Peter Merriman receiving acknowledgement for his commitment to using locally sourced ingredients in order to have fresh and tasty food and to support the island’s healthy agricultural practices and economy.

Weekly Member News Round-Up 11/4-10

November 11th, 2013

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

Food for Thought: Use the ‘whole hog’ (Amber Krosel, Milford Daily News, 11.4.13) Mark Estee discusses utilizing a whole animal and practicing “root to stalk” techniques for vegetables as ways to eat and live sustainably.

Rick Bayless’ O’Hare Airport eatery is tops, per GQ (Lewis Lazare, Chicago Business Journal, 11.4.13) Rick Bayless’ Tortas Frontera quick-service restaurants at O’Hare were number 1 on GQ’s list of best airport restaurants in America, citing the locally-sourced ingredients and the herbs that are grown inside the airport’s aeroponic garden.

New Cookbook Offers Healthy School Meals Children Love (Vermont Digger, 11.4.13) Shelburne Farms as a partner in Vermont FEED along with Vermont Agency of Education and the School Nutrition Association of Vermont have developed a cookbook to transform America’s school lunch experience with an emphasis on including fresh local food on the menu.

The pig, the whole pig, and nothing but the pig (Kelsey Perrett, Martha’s Vineyard Times, 11.5.13) Jan Buhrman’s “Porks and Knives” class is reviewed, drawing attention to Buhrman’s dedication to local foods and to honoring the whole animal.

Swamp to Table (Julia Moskin, New York Times, 11.5.13) Matt Jennings participated in Cook It Raw, a prestigious and peculiar annual culinary gathering, and he used the experience as an opportunity to strip cooking to its raw elements, collaborate with other innovative chefs, and focus on traditional agricultural skills and native products.

Dining at ‘The Coastal Table’: Author/Chef Karen Covey to speak Nov. 13 (Wicked Local Marion, 11.6.13) Karen Covey will speak at a book event at Mattapoisett Free Public Library about her book, “The Coastal Table,” which celebrates traditional New England fare and includes contributions from Matt Jennings about relying on local produce and profiles of food artisans in the area.

Coastal Summit leads with ocean acidification (The Wakhiakum County Eagle News, 11.6.13) Eric Swenson of the Global Ocean Health Program spoke on Saturday about carbon exports and ocean acidification at the seventh annual Coastal Summit in Cathlamet.

A More Perfect Union (Dan Gilbert, Savannah Magazine) Steven Satterfield is profiled, with nods to his intense dedication to local farms and food and his “ever-changing-field-to-fork-harvest-based menu.”

Mad About Hugh (Amy Paige Condon, Savannah Magazine) Hugh Acheson states his commitment to serving food at his new restaurant in Savannah that is “based upon the availability of vegetables and meats and grains around our sphere.”

Weekly Member News Round-Up 10/28-11/3

November 4th, 2013

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

Steve Geddes leaves Local 127 (Polly Campbell, Cincinnati.com, 10.28.13) Although Steve Geddes is returning West and leaving Local 127, he says, “It was a joy and privilege to be part of such a great community of local farmers, growers and the Cincinnati dining community.”

From the Ivory Tower Kitchen: We Can Do It. We Must Do It. (Hari Pulapaka, Huffington Post, 10.29.13) Hari Pulapaka discusses how a lack of understanding about the dangers that are engulfing regional and global food systems will ultimately harm our generation and how we must “produce better food that is accessible, affordable, just and fair.”

Chef Barton Seaver’s Warm and Well-Stocked Rental Kitchen (Cambria Bold, The Kitchn, 10.29.13) Barton Seaver shares his belief that simplicity is essential when cooking, for the simpler the food, the better the meal, the easier the clean up, and the more incentivized you are to buy fresh food from a local farmer’s market.

John Ash: Ultimate chef masters poultry (Rayne Wolfe, The Reporter, 11.1.13) John Ash produced a new cookbook, “Culinary Birds: The Ultimate Poultry Cookbook,” that features insight into the best way to put poultry on the table, including the vital step of sourcing your meat and eggs locally.

A Q&A With “Top Chef” Judge Hugh Acheson (Anna Spiegel, Washingtonian, 11.1.13) Hugh Acheson discusses his latest projects, which include a cookbook titled Eat Well that will be a look at how to use everything in your CSA box.

A talk with maverick chef Nischan (Charles Stuart Platkin, News-Sentinel, 11.2.13) Michel Nischan is interviewed, and he asserts his dedication to being a catalyst for change in the sustainable food movement.

Weekly Member News Round-Up 10/21-27

October 30th, 2013

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

Tacos By The Sea (Margarita Martinez, WGBH, 10.11.13) Jake Rojas’ commitment to sourcing the freshest tasting and most local ingredients available is highlighted in this piece about his innovative and creative food preparations.

UC Blue Ash hosts presentation by noted food expert (Cincinnati.com, 10.21.13) On October 30, UC Blue Ash College will host Barry Estabrook, who will discuss issues such as industrial agriculture and its production of tomatoes that are void of taste and nutrition.

Town House chef closes in on Georgetown (Washington Business Journal, 10.21.13) John Shields and his wife, who are known for their work at Town House with often exotic, but local, ingredients, will be opening a new restaurant in Georgetown.

Rick Bayless heads to college (Mariah Craddick, Crain’s Chicago Business, 10.21.13) Rick Bayless will open Tortas Frontera at the University of Pennsylvania. The establishment will rely on local foods and produce from nearby farms.

Justin Devillier talks Top Chef New Orleans (Will Coviello, Gambit Weekly, 10.22.13) Justin Devillier relates the Top Chef competition to experiences he has had improvising recipes in his restaurant with the local produce he is supplied from farmers.

Josh Lewin on His Current Favorites (Eater Boston, 10.22.13) Josh Lewin responds to inquiries about his current favorites, and he discusses local ingredients, trips to the farmer’s market, and seasonal menu changes.

Weekly Member News Round-Up 10/14-20

October 21st, 2013

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

How to eat fish with less guilt (James Bruggers, courier-journal.com, 10.14.13) Watch this video featuring Barton Seaver, who discusses a consumer’s options when faced with the reality that 85% of the world’s fisheries are either fished to capacity or overfished.

Savannah Food & Wine Festival Returning to Georgia (Elsa Saatela, The Daily Meal, 10.14.13) Look out for cooking demonstrations at the Savannah Food & Wine Festival by Hugh Acheson, Chris Hastings, and Steven Satterfield and also for a Farm to Table Wine Dinner at the kick off of the festival, which will be November 11 to 17.

Solvang School Chef Awarded National Honor (Dave Alley, Central Coast News, 10.15.13) Solvang Elementary School chef Bethany Markee has earned a national award that recognizes her innovative use of nutritious food in school lunches. Markee is known for using locally grown, fresh fruits and vegetables in the meals she serves to students and for receiving 14,000 lbs of produce from local farmers each year.

How California Revolutionized Food (Cynthia Salaysay, East Bay Express, 10.16.13) Joyce Goldstein discusses how local chefs and artisans sparked a nationwide food movement in her new book, Inside the California Food Revolution.

Porks and Knives: Nov 3-8 (Jan Buhrman, Kitchen Porch) Look out for Jan Buhrman’s Porks and Knives event coming up in November on Martha’s Vineyard that will work to bring people closer to locally raised animals and make accessible the traditional and fair methodology for transforming livestock onto the dinner plate.

Top chefs on their worst reviews (Terry Durack and Jill Dupleix, stuff.co.nz, 10.16.13) Thomas Keller is one of a few distinguished chefs discussing their worst reviews, but Keller also comments on whether chefs have the capacity to change public opinion.

Best Bites: The Dressing Room (Nicholas O’Connell, The Mirror, 10.16.13) Michel Nischan’s The Dressing Room earns rave reviews not only for its food but also for its support of the sustainable food movement and farm-to-table cooking.

Interview with Maverick Chef Michel Nischan (Charles Platkin, WBAY, 10.16.13) Check out this interview with Michel Nischan that cites him not only as a maverick chef but also as an advocate for improving our food system due to his support of sustainable farming, local and regional food systems, and heritage recipes.

The Fish You Can’t Eat Anywhere Else (Francine Maroukian, Esquire, 10.13) Estuarycentric chefs like Mike Lata, Donald Link, and Bill Taibe are featured in this article about their shared passion for the chance to “stand in the mud with local watermen to source tonight’s dinner.”

Chefs do New Hampshire proud in the Big Apple (Rachel Forrest, Seacoastonline, 10.17.13) Mark Segal describes how a community of chefs has developed that share long term goals and philosophies concerning their local resources and their participation within the Seacoast area.

Sweet Home Cooking Alabama (Sam Sifton, The New York Times, 10.18.13) Frank Stitt’s the Highlands Bar and Grill is profiled and cited as one of the first “farm-to-starched-tablecloth” restaurants in America.

High-end restaurant’s scraps feed barnyard animals (Heather McPherson, Orlando Sentinel, 10.20.13) Hari Pulapaka gives his food scraps to a local farmer to use as feed, creating an exchange of resources that acts a a natural extension of Pulapaka’s efforts to source products locally and to decrease his carbon footprint within the food chain.

First Look: Anne Quatrano’s Summerland (Paula Forbes, Eater National, 10.8.13) Anne Quatrano releases a cookbook in which she highlights Summerland Farm, the farm that she runs to supply produce for her restaurants.

‘Tomatoland’ author visits potato land (Sean Ellis, Capital Press, 10.8.13) Barry Estabrook discussed his book Tomatoland at the University of Idaho. According to Estabrook, tomatoes are “the poster child for what happens when you strip away local, seasonal organic fair trade.”

Tom Douglas and Thierry Rautureau on cooking show (Tan Vinh, The Seattle Times, 10.8.13) Tom Douglas and Thierry Rautureau will be on the premiere of “Moveable Feast with Fine Cooking,” which will feature celebrity chefs sourcing and then cooking food in the farm-to-table manner.

New Ingredients Sprout From the Cracks (Ben Paynter, The New York Times, 10.8.13) Linda Hezel, who runs the 15-acre, pesticide-free homestead Prairie Birthday Farm outside Kansas City, is profiled in The New York Times. She forages and cultivates nuisance species, supplying weeds and foraged items as well as traditional produce to enterprising chefs.

Hen of the Wood Opens in Burlington (Alice Levitt, Seven Days, 10.8.13) Hen of the Wood Burlington opened Wednesday, October 9, and Chef Eric Warnstedt cites the fact that the restaurant will feature whole animals butchered by a staff butcher.

Porks and Knives: Nov 3-8 (Jan Buhrman, Kitchen Porch) If you can’t make it to the Summit, check out the Porks and Knives event hosted by CC member Jan Buhrman coming up in November on Martha’s Vineyard that will work to bring people closer to locally raised animals and make accessible the traditional methodology for transforming livestock onto the dinner plate.

Eating with the ecosystem: Alewives, anyone? (Peggy Hernandez, The Boston Globe, 10.1.13) Board Chair Michael Leviton cooks alewives as part of an “Eating with the Ecosystem” program aimed at preserving marine ecosystems.